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Summer Spiral Salad Recipe

In San Antonio, Texas, Evelyn Billingsley celebrates the freshet tastes of the season by tossing together an herb-enhanced salad. "It's a simple and delicious way to perk up picnics and potlucks," she suggests. "Be creative and add sliced zucchini, yellow summer squash or any vegetables your family fancies."

TOTAL TIME: Prep: 15 min. + chillingYIELD:8 servings

Ingredients

4 cups cooked spiral pasta

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 cup cherry tomatoes, halved

4 ounces part-skim mozzarella cheese, cut into thin strips

2 ounces turkey salami, cut into thin strips

1/2 cup pitted ripe olives

3 tablespoons canola oil

1/4 cup tarragon vinegar

1-1/2 teaspoons salt

4-1/2 teaspoons minced fresh oregano or 1-1/2 teaspoons dried oregano

4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil

1/8 teaspoon pepper

Directions

1.In a large bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar and seasonings; shake well. Pour over pasta mixture and toss to coat. Cover and refrigerate for several hours or overnight.
Yield: 8 servings.